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Cinnamon-Apple Baked Oatmeal Recipe

Yvonne Ruperti
Cinnamon-Apple Baked Oatmeal Recipe

The classic pairing of apples and cinnamon meets oven-baked oatmeal for a simple, satisfying breakfast. [Photograph: Yvonne Ruperti]

Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Here, soft apples and cinnamon spice are natural additions to this easy fuss-free baked rendition.

Why this recipe works:

  • Oven baking is a no-fuss, hands-off way to cook oatmeal.
  • Pre-baking the apples ensures that they're cooked through.
  • Granny Smith apples provide tart contrast to the sweet oatmeal.

Read more: Why You Should Stop Boiling Your Oatmeal and Start Baking It

  • Yield:Serves 4
  • Active time: 10 minutes
  • Total time:1 hour
  • Rated: 4.6

Ingredients

  • 1 pound Granny Smith apples (3 to 4), peeled, cored, chopped into 1/2-inch pieces
  • 1 1/2 cups rolled oats
  • 1/2 cup walnuts, chopped
  • 1/3 cup plus 3 tablespoons light brown sugar, divided, plus more for serving
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 3/4 cups milk
  • 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish

Directions

  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish. Scatter apples into dish and cover with foil. Bake until apples are just beginning to soften, about 20 minutes.

  2. 2.

    Remove foil and let cool slightly, about 10 minutes. Scatter oats and walnuts into dish. Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl to combine. Pour into baking dish. Using a spoon, gently press and stir oats into milk mixture to moisten and distribute apples evenly.

  3. 3.

    Scatter remaining 1 tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing more brown sugar at the table.

This Recipe Appears In
Why You Should Stop Boiling Your Oatmeal and Start Baking It

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